Grilled Flank Steak with Horseradish Sauce
Grilled Flank Steak with Horseradish Sauce requires around 45 minutes from start to finish. This main course has 218 calories, 33g of protein, and 8g of fat per serving. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. It is perfect for The Fourth Of July. If you have flank steak, horseradish sauce, basic marinade, and a few other ingredients on hand, you can make it.
Instructions
Place flank steak in a heavy-duty zip-top plastic bag; add Basic Marinade. Seal bag, and chill 8 hours, turning occasionally.
Remove steak from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350 to 40
8 to 10 minutes on each side or to desired degree of doneness.
Cut steak diagonally across the grain into thin strips.
Serve over salad greens with Horseradish Sauce.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Rabble Merlot]()
Rabble Merlot
Sporting black cherry, dark berry, malt chocolate with nuanced French Oak notes of vanilla and mocha. Elegant and refined on the palate with plenty of dark fruit leading into a silky, soft finish.